HOW TO MAKE LOADED POTATO SKINS (Gluten-Free and Plant-Based Recipe!)

🥓 LOADED POTATO SKINS! 🧀 What tremendous treat are you cooking this weekend? I’m most definitely baking up these lovely Loaded Potato Skins stuffed to the brim with herb mashed potatoes, Follow Your Heart cheddar cheese, mushroom bacon, and green onions! 🎃 And since I’m obsessed with the new Follow Your Heart blue cheese, I topped off the whole dish with a generous helping of these cravable crumbles. ✨ For game day, Halloween, Christmas, or New Years, these savory snacks are here to get the party started! 🎵 @onegreatvegan

LOADED POTATO SKINS:
@followyourheart Blue Cheese Crumbles (½ Cup)
@followyourheart Cheddar Cheese Shreds (1 Bag)
Chopped Green Onions (⅓ Cup)
Large Potatoes (3-5 Potatoes)
Oil or Vegan Butter (4-5 Tbs)

MUSHROOM BACON:
Dried Mushrooms (Soaked in water for 30 minutes then drained) (1 Cup)
Vegan Worcestershire Sauce or Liquid Aminos (2 Tbs)
Maple Syrup (1 Tbs)
Steak Seasoning (1 Tbs)
Nutritional Yeast (2 Tbs)
Liquid Smoke (¼ Tsp)
Smoked Paprika (2 Tsp)

MASHED POTATOES:
Remaining Baked Potato
Vegan Butter (3 Tbs)
Dried Dill or Italian Seasoning (2 Tbs)

CREAMY DIPPING SAUCE:
@followyourheart Blue Cheese Crumbles (¼ Cup)
@followyourheart Soy-Free Veganaise (1 Cup)
Italian Herbed Dressing (3 Tbs)

1. Wash and scrub the dirt off of all the potatoes. Stab the potatoes all around with a fork and then massage oil all around the potatoes. Bake the potatoes at 425F for 50 minutes on the rack with a baking sheet underneath, turning them half way through.
2. While the potatoes are baking, make your mushroom bacon in a medium bowl by covering the soaked/drained dried mushrooms in the liquid and dry seasonings. Mix together well and bake on a covered baking sheet at 425F for 8-12 minutes. Let the bacon cool and chop it into little bite-size pieces. Set aside.
3. Once the potatoes are fully cooked all the way through, chop them in half horizontally and let them cool for 5-10 minutes.
4. Using a spoon or ice cream scoop, hollow out the potatoes a little bit to create a potato boat. Put the remaining baked potato you scoop out in a large bowl.
5. In the large bowl with the remaining baked potato add vegan butter and dried dill. Mash together until smooth and silky.
6. Fill the potato boats first with cheddar cheese, then the mashed potatoes, more cheddar cheese, and bacon. Bake at 425F for 8-12 minutes or until the cheese is melted.
7. Finish off the potato skins with chopped green onions and blue cheese crumbles. Serve with a side of creamy dipping sauce.
8. Sing your song. Do your dance. Speak your truth and enjoy potato perfection!

💕 PHOTOS AND BEATS BY MY KING Ace Anderson

📚GET A COPY OF MY MUSICAL COOKBOOK WITH OVER 120+ RECIPES HERE:

🌱SING YOUR SONG, DO YOUR DANCE, AND SPEAK YOUR TRUTH!

#veganrecipe #potatoes #cheese #plantbased #veganfood #chef #veganchef #cookingshow #cooking #vegan #soulfood

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